5NEWS GRILL: Chip Crusted Fish Fillets for Lent
Chip Crusted Fish Fillets
Four 4 to 6 ounce fresh or frozen skinless tilapia, grouper, ocean perch, cod or haddock fillets, 1/2 to 3/4 inch thick
2/3 cup bottled honey-mustard salad dressing
4 cups potato chips (3 ounces), crushed (1 1/2 cups)
1/2 tsp. dried thyme, crushed
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Line a 15 x 10 x 1 inch baking pan with foil; lightly coat foil with cooking spray.
Brush both sides of fish with honey-mustard salad dressing. Combine chips and thyme in a shallow dish’ coat fish on both sides with chip mixture. Place fish in baking pan.
Bake, uncovered for 6 to 8 minutes per 1/2 inch thickness or until fish begins to flake when tested with a fork.
Makes 4 servings.